blt

BLT Eggs Benedict

November 28, 2017

BLT Eggs Benedict is what you get when you want brunch but also lunch, which is basically what brunch is I guess, but still, you know what I mean. It’s when you want a sandwich, but an open-faced sandwich. When you can’t decide between a Breakfast BLT or eggs benedict first thing in the morning. So you combine the two together into one mega brunch dish because it’s the only way to go from here. The next time you’re having people over for a weekend brunch or are in need of a good holiday breakfast to please a crowd, keep this one in mind. I’ve always been a big fan of eggs benedict, mainly because whenever I order it for brunch it makes me feel like I’m super fancy. It’s the thing you do at brunch. Always. At times though, the classic version just seems a bit tired and rundown, so that’s why I thought it needed a makeover. And not like that one time when I made it over for Easter, this time it’s different because bacon is involved. Which is already a game changer. If you really want to take things over the edge, might I suggest avocado? I don’t even have to say how good that would be in this dish because you already know. You know.

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Breakfast BLTs

April 26, 2017

I visit my friend Joy in New Orleans, about once a month or so (not enough if you ask me), to chat and drink and eat and most importantly get some work done because we’re adults and that’s what adults do. Whenever I’m there, we always try to offset all of the work we have to get done by splurging a little on Friday. Which basically just means to eat all of the food and drink cocktails all day long. It’s a nice balance that we’ve perfected over the years. We do this by visiting the same restaurant, The Camellia Grill, in Uptown/Garden District. It’s a great place that has been there for forever, and the guys working are some of the nicest people you’ll ever meet. Seriously. There are no tables, just a long bar down the middle, which is first come first serve. The last time I was there, Joy ordered herself a BLT with a fried egg, and because she’s the coolest cat on the planet, I too decided to order a BLT with a fried egg. We ate it with a side of hash browns, orange juice, grapefruit juice and coffee, because we’re splurging.

Although, it was one of the easiest things you could ever possibly order from any restaurant, for some reason it was the best thing I ever ate while in New Orleans. This probably has more to do with the company and the vibe of being in a local hangout spot, coupled with the fact that as we were sitting there eating our Breakfast BLTs at 10am, out of nowhere, a woman got up from her seat and sang “Summertime” to the entire restaurant. It was pure magic I tell ya. A memory that is not easily forgotten. Now whenever I eat a BLT, I instantly go back to that very moment. It’s funny how that happens, isn’t? I love that food has the power to do that.

I thought I’d share this super easy recipe with you all so that you too can have a euphoric moment involving bacon, lettuce, tomato and bread. Sometimes I find that I can easily get lost in complex recipes and flavors with long posts and what not. So I think it’s important for me to step back every now and then, and throw in a simple uncomplicated stress free recipe for us to try. Plus did I mention there’s bacon involved? Yes, bacon.

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Avocado BLT Sliders

July 1, 2016

In honor of the release of my cookbook, The Slider Effect, my collaboration this month for Go Bold With Butter is of course sliders. I hope you’re not bored of them yet, because I’m just barely getting started. These here are Avocado BLT Sliders, and they’re out of this world. Homemade black pepper buttermilk biscuits, with an avocado mayo, fresh heirloom tomato slices, lettuce and of course lots of crispy bacon. This is like summer in a slider, friends. Summer in small sandwich form. Summer you can’t get enough of and can’t wait to eat. I don’t know about you, but there’s just something about biscuits and bacon that seems to make everything better. Biscuits, bacon and butter; the three most important “B’s” in my life at the moment. I thought that because of the special occasion with the release a few days ago, it would be most appropriate to share a slider recipe from the book, but with a twist. The original recipe in my cookbook is made with turkey bacon, which before you write off, you have to give it a try. I know for some people turkey bacon is no bueno, but honestly what isn’t good when it’s inside of a buttery biscuit? Nothing my friends. Nothing.

The Slider Effect has officially been out for a grand total of 4 days now, and I’m so excited for you all to grab a copy and see it and cook through it. If you’ve bought a copy already, thank you so much! I hope you love it and I hope you cook all of the sliders in it. Some of my stand out favorites are Fried Zucchini Sliders, Bagel Breakfast Sliders, Orange Chicken Sliders, and Fish and Chips Sliders. There really is something for everyone in this book, with 75 different options to choose from. Meat, Poultry, Seafood and Vegetarian Sliders are all showcased in the book, and completely turn upside down and reinvent what you think you know about tiny burgers. If you haven’t picked up a copy, I hope I’m doing a good job of convincing you to. Click here to order a copy online and have it delivered right to your doorstep! It’s on sale right now and it’s calling out your name. These Avocado BLT Sliders are also calling out your name!

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BLT Biscuit Sliders

May 1, 2014

Let’s discuss a few things, yeah? Let’s talk about how my love for biscuits knows no end. Biscuits are like the equivalent to what doughnuts are to me on the sweet end. If you didn’t know already I happen to love doughnuts (I’d kill for one), but that’s neither here nor there. We’re talking about biscuits. Biscuits is the name of the game. We can also chat it up all day long about the many things you’d have to do to get me to eat bacon. I’ll let you in on a secret though, it doesn’t take much for me to eat a few slices of crispy bacon. And by a few I of course me, a ton of. I’d do unspeakable things for bacon. It’s okay, you can judge me. I can tell you all about my undying obsession with avocado anything and I’ll share the story about the one time I ate nothing but avocados for dinner and it was awesome. I have no regrets. We can brush up on such topics as BLT’s, sandwiches and sliders. All of which are very near and dear to my heart. Mostly because I love the idea of little hamburgers and tiny sandwiches because it means you can eat a lot more of them without feeling guilty. What? They’re tiny!

The only time I’ll eat a BLT is when I can assure myself that I’ll get a sandwich loaded with bacon. More bacon than anything else. I’ve encountered a few sad BLT’s where there’s like one slice of bacon amidst a thousand slices of tomato and a million pieces of lettuce. What kind of sandwich is that?! That’s more like a salad, if you ask me. I don’t want a salad! I want a big stacked up bacon, bacon, bacon, lettuce and tomato sandwich. With super toasted bread, of course. That goes without saying.

So I’m brainstorming recipe ideas one day and I, for some unknown reason, keep getting an incessant craving for a BLT sandwich. It’s weird, because like I said earlier, that never happens to me. I contemplated different ways I could make it for you (for me). I knew it had to be something awesome because you need an awesome recipe. I owe it to you. I also knew there needed to be a ridiculous amount of bacon involved. It all sort of avalanched together. I had a vision to make them into sliders because sliders are just so awesome. I was eating toast with jam that day and the biscuit idea sort of called out to me like a light from the sky. Okay, so it might not have been that dramatic and magical, but for the sake of the story let’s say that it was. Anyhow biscuit BLT sliders were born. Avocado wanted to be included so I invited it to the party and called it a day. So now here we are, making and eating and talking about BLT biscuit sliders. Who would have thought? Oh, I totally did my friends. I totally did.

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